Roasted Asparagus with Balsamic Browned Butter

Roasted Asparagus with Balsamic Browned Butter Recipe
Photo: Raymond Hom; Styling: Pamela Duncan Silver
Toss roasted asparagus in browned butter, seasoned with soy sauce and a splash of balsamic vinegar, for a super easy side dish that's big on flavor.

Yield:

8 servings (serving size: 5 spears)
Total time: 25 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 7 Minutes
Total: 25 Minutes

Nutritional Information

Calories 45
Fat 3 g
Satfat 1.8 g
Monofat 0.9 g
Polyfat 0.2 g
Protein 1.9 g
Carbohydrate 3.9 g
Fiber 1.7 g
Cholesterol 8 mg
Iron 0.7 mg
Sodium 134 mg
Calcium 18 mg

Ingredients

40 thick asparagus spears, trimmed (about 2 pounds)
Cooking spray
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
2 tablespoons butter
2 teaspoons lower-sodium soy sauce
1 teaspoon balsamic vinegar

Preparation

1. Preheat oven to 400°.

2. Arrange asparagus in a single layer on baking sheet; coat with cooking spray. Sprinkle with salt and pepper. Bake at 400° for 12 minutes or until tender.

3. Melt the butter in a small skillet over medium heat; cook for 3 minutes or until lightly browned, shaking pan occasionally. Remove from heat; stir in soy sauce and vinegar. Drizzle over asparagus, tossing well to coat. Serve immediately.

Note:

Finish the asparagus just before serving dinner. Cooking the butter until it browns slightly gives the dish a nutty flavor; watch carefully, though, since it can burn easily.

David Bonom,

Cooking Light

October 2013
Also featured in: Cooking Light, September 2001;
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